Unlike its more recent commercial counterparts, Mothering Sunday traces its heritage back to ancient Greece; when toga-clad philosophers first observed that we should be honouring mum’s numerous feats, such as teaching us how to dress, eat, and pretty much that whole ‘giving us life’ shebang. Mother’s Day is a chance to give something back and show mum how much it all really means to us, and a chance for mum to put her feet up and milk that holiday spirit. That’s why, to make it super easy for you to treat mum this year, we have put together the essential Mother’s Day Must-have Menu. Or MMM for short!
Breakfast Benevolence- Start Mum’s Day with Breakfast in Bed
Forced rhubarb is in season! And what better way to celebrate than with a simple, classic and elegant breakfast. We’ve taken inspiration from that great British flavour institution: rhubarb and custard. French toast is essentially brioche submerged into a light custard mixture and pan-fried until golden. The rhubarb’s tartness matches it perfectly. We’ve flavoured it with a little orange zest and fresh ginger to keep it fresh and floral. – Chef Alice
Tip: use vanilla pods or vanilla extract if you can’t get vanilla bean paste.
Vanilla French Toast with Roast Rhubarb
For the toast:
6 thick slices of brioche
6 eggs 250ml single cream
1 tbsp vanilla bean paste or essence 70g icing sugar
For the rhubarb:
5 sticks of rhubarb, cut into 6cm lengths the zest and juice of 1 orange
15g root ginger, finely grated
200g caster sugar
For the yoghurt:
150ml Greek yoghurt
1 tsp vanilla bean paste
1 tbsp icing sugar
1. Preheat the oven to 180C/ 160C(fan)/350F/Gas 4.
2. Add the rhubarb to an ovenproof dish, sprinkle with the ginger, sugar, orange zest and juice.
3. Add to the oven and cook for 30 min, until softened.
4. Mix the yoghurt, icing sugar and vanilla together.
5. Beat the eggs, cream, vanilla and icing sugar.
6. Add the brioche slices and allow them to soak up the mixture.
7. Heat a griddle pan or non¬-stick wide based pan on a medium heat. Add a knob of butter and the soaked brioche. Cook for a couple of minutes on each side, until coloured.
8. Serve the toast layered up with the rhubarb and vanilla yoghurt on top, pouring over any remaining rhubarb juices.
9. Finally, dust with icing sugar
Finer Dining – Treat Mum to An Impressive Dinner
Look no further than our latest menu for a delicious, faff-free meal that’s made to impress. This week features exotic Eastern treats like our Lamb Biryani, and hearty, veggie eats like our Mushroom Bolognese. Our pre-portioned ingredients and step-by-step recipe cards make culinary magic simple. Fun to cook and a delight to plate up, mum will wonder where you’ve hidden the chef!
Just Desserts- End the Day on a Sweet Note
Lemon posset is one of the easiest and most foolproof desserts. It contains 3 ingredients: lemons, cream and sugar. Bam! It’s that simple. We’ve added rosemary to the shortbread, as its piney aromatic flavour perfumes the biscuits and goes amazingly with the lemon. Our shortbread is a little different from traditional types, as it uses corn flour and icing sugar to make it extra ‘short’ and crumbly. – Chef Alice
Top tip: make this pud the day before! The posset chills in the fridge, and so does the shortbread dough, so all you’d need to do on the day is bake the biscuits.
Extra tip: you can use any chopped ‘hard’ herb in shortbread. If you like the rosemary, next time try thyme or even sage.
Lemon and Raspberry Posset with Rosemary Shortbread
For the posset:
600ml double cream
150g caster sugar
2 large lemons (zest and juice only)
A handful of raspberries
1.Put the cream and sugar in a pan and slowly bring to the boil on a low heat.
2. Boil for 3 minutes exactly, then remove from the heat and allow to cool a little. Add the lemon juice and zest and whisk well.
3. Sieve the mixture and pour it into your serving glasses, adding a few raspberries as you go. Chill in the fridge for few hours or overnight. Finish with a little lemon zest and serve with shortbread.
For the rosemary shortbread:
100g icing sugar 200g plain flour
200g cold butter, cubed
2 tbsp of finely chopped rosemary
1. Put the icing sugar, plain flour, cornflour and chopped rosemary into a processor and blitz to combine.
2. Add the butter and a tbsp of cold water, and blitz to combine.
3. Turn the dough out and bring together with your hands. Clingfilm it and leave for a few hours or overnight, then roll into 1cm thick and cut into fingers or discs.
4. When ready to bake, preheat the oven to 160C/325F/Gas 3. Lay the raw shortbread on to a greaseproof lined baking sheet, prick the shortbread all over with a fork and bake for 15 ¬ 20 min.
5. Cool on a wire rack.